Tuesday, November 28, 2017

Baked Ziti

If you don't have Italian seasoning in the pantry, use 1 teaspoon dried oregano, 1 teaspoon dried basil and 1/2 teaspoon dried thyme.


  • 1 pound ziti (can sub penne) pasta
  • Olive oil
  • 1 pound bulk Italian sausage or ground beef or pork
  • 1 large onion, chopped
  • 3-4 garlic cloves, chopped
  • 1 Tbsp fresh rosemary (or basil), minced
  • 1 Tbsp Italian seasoning
  • 1/2 teaspoon red pepper flakes
  • 1 large jar of marinara sauce (about 32 ounces) or make your own tomato sauce
  • 1/2 pound of mozzarella cheese, grated
  • 1 heaping cup of ricotta cheese
  • 1 cup grated parmesan or pecorino cheese

  Boil the pasta: Heat a large pot of water (2 quarts of water) to a strong boil. Add a tablespoon of salt. Add the pasta and cook at a rolling boil, uncovered, until the pasta is al dente—edible but still a little firm to the bite.
Drain the pasta through a colander. Toss with a little olive oil so the pasta does not stick together while you make the sauce.
2 Brown the meat: While the water is heating in the previous step, start on the sauce. Heat a tablespoon of olive oil in a large sauté pan on medium-high heat. When the oil is shimmering hot, add the bulk sausage or ground meat. Break up any large chunks of sausage as it cooks. Brown well.
Don't stir that often or it will be more difficult for the meat to brown. If you are using ground beef or pork instead of sausage, sprinkle with a little salt.
3 Add onions and sauté, then add garlic, spices, then tomato sauce: When the meat is mostly browned, add the onions and stir well to combine. Sauté everything until the onions are translucent and beginning to brown, about 4-5 minutes.
Add the garlic, rosemary or basil, Italian seasoning and red pepper flakes and stir to combine. Cook 1 minute, then add the tomato sauce and stir well. Bring to a simmer.
4 Preheat the oven to 350°F.
5 Layer sauce, cheese, pasta in casserole dish: Spread a thin layer of sauce in the bottom of a 9x13-inch casserole pan, then dot the surface with half the ricotta cheese. Ladle a spoonful of sauce into the pasta, stir it well and then add the pasta into the casserole.
Pour the rest of the sauce over the pasta, dot the remaining ricotta cheese over the pasta, and sprinkle on top both the mozzarella and the Parmesan cheese.
6 Bake 20 min: Bake in oven at 350°F until the top is lightly browned and the cheese melted, about 20 minutes.



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Saturday, November 25, 2017

Chicken Cacciatore

Prep time:                        10 minutes
Cooking time:               45 minutes
Yields:                                   4 people

2 chicken breasts 2 cloves garlic
2 tbsp olive oil 1/2 cup white wine
1 medium onion, sliced 4 tomatoes diced
1 medium red bell pepper 2 tsp oregano
8 oz white mushrooms sliced 1/8 tsp red pepper flakes

In a large skillet brown chicken breasts in oil (aprox 8 min) on medium high heat. Remove and put on plate to cool. Reduce the heat to medium add sliced onion and bell pepper for about 5 min. Add mushrooms and cook for aprox 10 min. Add the garlic and cook for about 1 minute and then add the wine cook until reduced by half. Add the tomatoes with their juice, oregano, and red pepper and simmer for 10 min. return the chicken and simmer covered for aprox 20 min.

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Monday, November 20, 2017

Pressure Cooker Green Beans






  • 4 slices thick-sliced bacon (about 4 ounces), cut into 1-inch pieces
  • 1 medium onion, diced
  • 1 pound green beans, stem ends trimmed
  • 1 (14.5-ounce) can diced tomatoes
  • 1/3 cup water
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/8 teaspoon cayenne pepper
  • 2 sprigs fresh thyme

 1 Cook the bacon and onions in the pressure cooker: Select the “Sauté” setting and add the bacon to the pressure cooker. (If you are using a stovetop pressure cooker, use medium heat.)
Let the bacon cook until it has rendered some fat and begun to brown a bit, about 7 minutes. Add the onions and sauté until softened and translucent, about 3 more minutes.
2 Stir in the rest of the ingredients and pressure cook: Add the green beans, diced tomatoes and their liquid, water, salt, pepper, cayenne, and thyme. Give everything a good stir so all of the green beans are coated with some of the cooking liquid.
Secure the lid on the pressure cooker. Make sure that the pressure regulator is set to the “Sealing” position. Cancel the “Sauté” program on the pressure cooker, then select the “Manual” or “Pressure Cook” setting. Set the cooking time to 7 minutes at high pressure. (For stovetop pressure cookers, cook for 6 minutes at high pressure.)
It will take about 10 minutes for your pressure cooker to come up to pressure, and then the 7 minutes of actual cooking will begin.
3 Release the pressure: Perform a quick pressure release by immediately moving the vent from “Sealing” to “Venting” (be careful of the steam!). The pot will take a couple minutes to fully release the pressure.
4 Serve the green beans: Use a slotted spoon to gently transfer the green beans to a serving dish. Scoop up the tomatoes, bacon, and onions, and spoon them over the top of the beans. Serve hot.

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Sunday, November 19, 2017

Coconut Oil-Basted Roasted Turkey

Coconut Oil-Basted Roasted Turkey

Yield: 6 to 8 servings
Active Time:
Sea salt and pepper
1 fresh, organic 10- to 13-pound turkey, cleaned, washed, and patted dry
2 oranges, cut in half
1 lemon, cut in half
6 cloves garlic
2 bunches parsley
2 bunches thyme
2 bunches rosemary
2 bunches sage
2 large yellow onions, sliced into 2-inch thick pieces
Coconut oil
2 teaspoons garlic powder
4 bunches of carrots, peeled and cut into 3-inch pieces
Turkey bone broth (optional)
 Preheat oven to 425 degrees.
Liberally salt and pepper the inside of the turkey cavity. Stuff the cavity with two halves of an orange, ½ lemon, 3 cloves garlic, bunches of parsley, thyme, rosemary, and sage, and 2 slices of onion. Drizzle cavity with coconut oil. Stuff the neck cavity with 2 cloves garlic and 1/2 lemon. Stuff sage leaves and 2 cloves garlic underneath skin of breast. Brush the outside of the turkey with liberal amounts of coconut oil and sprinkle with salt, pepper, garlic powder, and thyme leaves. Tie the legs together with cooking twine and tuck the wing tips under the body of the turkey.
Place cut carrots, rest of onion, 4 cloves of garlic, and remaining herbs and orange in the bottom of a large roasting dish. Toss with coconut oil and salt. Set turkey on top.
Place turkey in oven for 10 minutes, then without opening the door, turn down the temperature to 325 minutes and roast for 30 minutes more. Baste with juices every 15 minutes, roasting for a total of nearly 3 hours, or until the juices run clear when turkey is cut between the leg and the thigh. If juices run low, baste with turkey bone broth. Remove from oven and cover with aluminum foil to rest for 15 minutes before carving. Reserve drippings and onions for cashew cream gravy, if desired.

Cashew Cream Gravy

Yield: 6 servings
Active Time:
Pan drippings from coconut oil-basted turkey
1 to 2 cups turkey bone broth 
1 shallot, chopped
2 small bunches sage, leaves chopped
3 cloves garlic
3 bay leaves
2 cups cashews, soaked overnight in filtered water and then drained
3/4 cup caramelized onions from turkey pan
Sea salt and freshly ground pepper
Combine pan drippings from cooked turkey with 1 cup bone broth, shallots, sage, garlic, and bay leaves in a saucepan. Bring to a boil over medium heat. Cover and turn off heat. Let stand 10 minutes. Remove bay leaves and place mixture in blender with soaked cashews and caramelized onions. Blend until smooth. Season with salt and liberal amounts of freshly ground pepper. Dilute with more bone broth to thin, if necessary.
Photo credit: Paul Delmont
Get this recipe and more in our new holiday magazine, free with every order.

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Saturday, November 18, 2017

Mushroom Stuffing

Who says you need bread in stuffing? You won't miss the grains in this totally Paleo-friendly version made of slowly caramelized onions, leeks, and mushrooms and topped with hazelnuts. This side can be dairy-free, too—just leave out the ghee and use evoo or coconut oil.

Caramelized Leek, Onion, and Mushroom Stuffing with Hazelnuts

Yield: 6 to 8 servings
Active Time:
1 tablespoon olive oil
2 yellow onions, very thinly sliced lengthwise
3 tablespoons ghee
5 leeks, rinsed and chopped
3/4 cups chicken bone broth, divided
3 tablespoons raw honey
Sea salt and pepper
4 cloves garlic
3 tablespoons chopped rosemary
3 tablespoons chopped sage
1 tablespoon chopped thyme
4 cups mixed roughly chopped mushrooms
Zest of 1 large lemon
1/2 teaspoon nutmeg
1 cup chopped hazelnuts
4 eggs
1/2 tablespoon coconut flour
Place 1 tablespoon oil in a large skillet and warm over high heat. Add sliced onions and cook, stirring, 3 minutes. Turn heat down to low and let onions caramelize for 15 minutes, stirring occasionally. In a separate skillet, heat 2 tablespoons ghee over medium-high heat. Add in chopped leeks and stir. Cook to soften 5 minutes. Then add in 1/4 cup chicken bone broth and simmer 5 minutes. Add in honey, salt, and pepper. When leeks are coated, turn heat up to high and cook an additional minute more. Take off heat and add to pan of caramelized onions.
Separately, heat 1 tablespoon ghee in saucepan along with garlic, rosemary, sage, and thyme. Mix in mushrooms and cook until softened, 5 minutes.
Combine mushroom mixture with onion-leek mixture. Stir in lemon zest, nutmeg, and hazelnuts, and season with salt and pepper.
Spoon mixture into an ungreased 12x9-inch baking pan. In a separate bowl, whisk together eggs, remaining 1/2 cup chicken bone broth, and coconut flour. Pour over stuffing. Bake in oven until set, 15 minutes.

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Tuesday, November 7, 2017

Chicken mushroom

Dietitian's tip:

Did you know that some poultry producers "enhance" their chicken with a salty solution? To keep within your salt limits, check the ingredient label on poultry and avoid products that list salt, brine, broth or stock.


  1. 1/4 cup all-purpose (plain) flour
  2. 1/2 teaspoon freshly ground black pepper, divided
  3. 2 skinless, bone-in chicken breast halves, about 3/4 pound total weight, each cut in half crosswise (should be 4 pieces total)
  4. 2 skinless, bone-in chicken thighs (about 3/4 pound total)
  5. 2 skinless, bone-in chicken legs (about 3/4 pound total)
  6. 1 1/2 tablespoons olive oil or canola oil
  7. 1 shallot, chopped (about 1 tablespoon)
  8. 1 pound small white button mushrooms, brushed clean
  9. 1/2 pound peeled pearl onions
  10. 3/4 cup no-salt-added vegetable stock, chicken stock or broth
  11. 1/2 cup port or dry red wine
  12. 2 tablespoons balsamic vinegar
  13. 2 tablespoons chopped fresh thyme, plus sprigs for garnish


In a shallow dish, stir together the flour and 1/4 teaspoon of the pepper. Dredge the chicken pieces in the seasoned flour.
In a large, heavy saucepan or Dutch oven, heat the oil over medium-high heat. Add the chicken and cook, turning once, until browned on both sides, about 5 minutes total. Transfer to a platter.
Add the shallot to the pan and saute until softened, about 1 minute. Add the mushrooms and saute until lightly browned, 3 to 4 minutes. Stir in the onions and saute until they begin to pick up some brown color, 2 to 3 minutes.
Stir in the stock and wine and deglaze the pan, scraping up any browned bits. Return the chicken to the pan, and bring to a boil. Cover, reduce the heat to low, and simmer, stirring occasionally, until the chicken and vegetables are tender, 45 to 50 minutes. Stir in vinegar, chopped thyme and the remaining 1/4 teaspoon pepper.
To serve, divide the vegetables among warmed shallow individual bowls. Top each portion with 2 pieces of chicken, 1 light meat and 1 dark. Garnish with thyme sprigs. Serve immediately.

Nutritional analysis per serving

Serving size :2 pieces of chicken (1 light, 1 dark)

  • Total carbohydrate 18 g
  • Dietary fiber 2 g
  • Sodium 172 mg
  • Saturated fat 2 g
  • Total fat 12 g
  • Added sugars 0 g
  • Cholesterol 146 mg
  • Protein 41 g
  • Monounsaturated fat 6 g
  • Calories 344
  • Trans fat Trace
  • Total sugars 7 g

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Saturday, November 4, 2017

Holiday Prime Rib

 Don't be intimidated by a bone-in prime rib roast or wonder how to make au jus! This easy, perfect-for-winter recipe will teach you how to do both with results that are both impressive and incredibly flavorful.

 6 lb. Bone-In Prime Rib Roast
Roast, Rest & Broil Time: 3:50 | Serves 6-8
  • 1/2 cup Private Reserve Rub
  • 3 Tbsp. olive oil
  • 1-1/2 cups red wine
  • 3 cups low-sodium beef broth
  • 1-inch chopped vegetables: 5 carrots, 5 celery stalks & 1 medium onion
  • Finely chopped herbs: 1-1/2 tsp. fresh thyme & 1 1/2 tsp. fresh rosemary
 Thaw roast completely in the refrigerator before cooking.

  1. Preheat oven to 250°F. Remove roast from packaging and pat dry with clean paper towels.
  2. Coat outside of roast with olive oil and liberally season with Omaha Steaks Private Reserve Rub.
  3. Place carrots, celery, and onion in an even layer on bottom of a large roasting pan to catch beef drippings.Place roast in roasting pan on an elevated wire rack. Sprinkle any leftover rub on the roast to ensure a generous
  4. coating.
  5. Roast at 250°F until roast reaches an internal temperature of 125°F (for medium-rare). Approximate times: • 8 lb. roast: 3:45 • 6 lb. roast: 3:00 • 4 lb. roast: 2:30 hours
  6. Remove roast from oven and let rest for 20-30 minutes. Meanwhile, preheat broiler to high, with rack positioned for roast to sit about 4 inches from heating element.
  7. After roast has rested, place in oven under broiler, fat side up, for about 5 minutes to brown the roast.
  8. Remove pan from the oven. Remove the wire rack with roast from pan and place on a carving board. Skim fat from pan if necessary.
  9. Place pan on top of the stove over 2 burners set on high heat. Add the wine to the pan drippings and cook over high heat until reduced by half, releasing drippings on bottom of pan with a wooden spoon or a whisk. Add beef broth and cook until reduced by half again.
  10. Whisk or stir in the rosemary and thyme. Strain out vegetables and pour au jus into a serving vessel.
  11. Slice roast as desired and serve with the au jus.

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Thursday, November 2, 2017



This meal is a gluten-free feast for the eyes and palate — even if you don’t need to forgo gluten. You can prepare the eggs in any manner you wish. Opt for fully cooked eggs if you’re young, old or have an immune-compromised system. But if you can, use soft-boiled eggs here for the most intriguing preparation.



  • 1 1/2 cups Brown Basmati Rice
  • 8 Free Range Large Eggs
  • 24 spear , medium raw asparagus
  • 1 tbsp Oil, sesame, salad or cooking
  • 1/2 tsp Salt
  • 3 stalk scallion(s)
  • 2 tsp Seeds, sesame seeds, whole, roasted and toasted
  • 1 tbsp Soy sauce made from soy (tamari)


1 Prepare rice according to package directions. (Makes 4 cups cooked rice.)
2 Meanwhile, remove eggs from refrigerator; let stand at room temperature for about 10 minutes.
3 Bring a large saucepan filled halfway with water to a boil over high. Add eggs quickly but gently using a slotted spoon; gently boil for 6 minutes (for soft boiled eggs) to 10 minutes (for hard boiled eggs). Drain eggs; cool in an ice water bath (a large bowl filled with ice and cold water); and drain again. Peel and set aside.
4 Prepare a grill or grill pans. Trim ends of asparagus. Place asparagus in a 9- x 13-inch dish. Sprinkle with sesame oil and 1/4 teaspoon salt. Grill asparagus over medium-high until charred, about 8 minutes.
5 Stir scallions and 1/4 teaspoon salt into the rice. Serve asparagus spears over scallion rice. Serve eggs on the asparagus. Sprinkle with sesame seeds. Serve with tamari on the side.

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